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1
Preheat the oven to: electric 220C/fan 200C/gas mark 7.
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2
Grease and line your loaf tin.
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3
Sieve the flour, baking powder and salt into a large mixing bowl and stir together.
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4
Add the butter and using your fingertips pinch and rub in the butter until your mixture resembles fine breadcrumbs, then stir through the fresh thyme.
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5
In a jug, measure your 200ml of milk, add the eggs and lightly beat together.
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6
Make a well in the dry ingredients and pour in 3/4 of the milk and egg mixture.
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7
Using your knife cut through the flour and milk, dragging the flour down into the liquid and mix the mixture together mainly with this cutting action.
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8
Be careful not to overwork the dough.
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9
When it has mostly come together, use your hands to bring the dough together and very slightly knead it so you have a quite smooth ball of dough.
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10
Divide the dough in half and pat one half gently into the bottom of the loaf tin.
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11
Next spoon over the onion chutney and spread over the dough.
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12
Follow this with a layer of sliced/crumbled cheese to cover the whole surface.
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13
Then gently shape the other half of the dough into a rectangle roughly the size of the tin and gently put this on top of the cheese, patting gently and tucking it in around the edges of the tin.
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14
Brush the top of the loaf with the remaining milk and egg and bake in the oven for 30 minutes.
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15
Leave the loaf to cool for 10 minutes in the tin before turning out as the cheese will be molten when it comes out the oven.
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16
This loaf keeps for 1-2 days but is best enjoyed on the day of baking, whilst still slightly warm.
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17
You can pop it in the oven to reheat it for 10 minutes.
